To prepare gravy, pour off the fat gently, holding pan
steadily, so as not to lose the gravy which underlies^ it ; put pan on
stove, and pour into it a half cup boiling water, varying tnecjuantity
with the size of the roast : soup or thin stock of any kind is better
than water if at hand ; add a little salt, stir with a spoon until the "
particles adhering to sides of pan are removed and dissolved, making
a rich brown gravy \ if necessary add a thickening of a little flour,
mixed smooth with water, thougn if a nice, luicy roast, the gravy is
much better without. Some first stir the nour into tne drippings,
then pour in boiling water.
In roasting all meats, success depends upon basting frequently by
dipping the gravy from the pan over the meat with a large spoon,
turning often so as to prevent burning, and carefully regulating heat
I*.
404 MEATS.
of oven. Roasts prepared with dressing require more time than those
without. In roasting meats if necessary to add water do not put it
in until the meat has been in the oven about half an hour, or until
it begins to brown, and then only a very little, a half cup or so, of
Jwt water. ^ The appearance of a roast is very much improved by
dredging with flour after each basting, commencing about half an
hour before the meat is done. Do this with the flour after dredging
evenly all over, first seasoning with salt. When the flour has be-
come thoroughly browned, which will be in about ten minutes, baste
and dredge again ; continue thus until done, then season witn pep-
per and the meat will be sent to table covered with a handsome brown
crust.^ Do not baste after the last dredging, and never baste after
dredging until the flour has become thoroughly browned. If wanted
nicely frothed, baste with butter the last time, then dredge with
flour.
Although we consider the above much the better method of
roasting meat, some prefer to omit the dredging entirelv, and others
begin to dredge with the first basting. Some good cooks first cover
the bottom of pan rather lightly with flour, then put meat on trivet
in pan and place in oven until the flour is browned ; sufiicient water
is then added to cover bottom of pan, the oven is closed for about
ten minutes, when the meat is basted with the liquid in pan and
dredged with salt, pepper and flour ; this is repeated every fifteen
minutes until roast is done. The claim is made that though the
steam from the water and the salting of the meat both have a ten-
dency to draw out the juices, by beginning thus early to dredge with
flour a paste is formed over the meat which keeps in the juices and
also enriches the roast. Whichever method is followed, be sure that
the oven is hot when the meat is put in and the heat kept steady
throughout. The meat-rack or trivet is a necessity no housekeeper
should attempt to do without, and its cost is small. It keeps the
meat from the bottom of pan and prevents scorching, or the soaking
out of the juices when water is used. An excellent marinade for
basting roast meats is made by chopping some fat bacon with a
clove of garlic and sprig of parsley, adding salt, pepper, tablespoon
vinegar, and four of oil✪ Roast Meat ; beat up well, and baste the meat with it
while roasting. The variation in roasted meats consists simply in
the method oi preparing before putting in the oven.
Page 341 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
To prepare gravy, pour off the fat gently, holding pan steadily, so as not to lose the gravy which underlies it ; put pan on stove, and pour into it a half cup boiling water, varying the quantity with the size of the roast : soup or thin stock of any kind is better than water if at hand ; add a little salt, stir with a spoon until the particles adhering to sides of pan are removed and dissolved, making a rich brown gravy \ if necessary add a thickening of a little flour, mixed smooth with water, though if a nice, juicy roast, the gravy is much better without. Some first stir the flour into the drippings, then pour in boiling water.
In roasting all meats, success depends upon basting frequently by dipping the gravy from the pan over the meat with a large spoon, turning often so as to prevent burning, and carefully regulating heat
I*.
of oven. Roasts prepared with dressing require more time than those without. In roasting meats if necessary to add water do not put it in until the meat has been in the oven about half an hour, or until it begins to brown, and then only a very little, a half cup or so, of hot water. The appearance of a roast is very much improved by dredging with flour after each basting, commencing about half an hour before the meat is done. Do this with the flour after dredging evenly all over, first seasoning with salt. When the flour has become thoroughly browned, which will be in about ten minutes, baste and dredge again ; continue thus until done, then season with pepper and the meat will be sent to table covered with a handsome brown crust. Do not baste after the last dredging, and never baste after dredging until the flour has become thoroughly browned. If wanted nicely frothed, baste with butter the last time, then dredge with flour.
Although we consider the above much the better method of roasting meat, some prefer to omit the dredging entirely, and others begin to dredge with the first basting. Some good cooks first cover the bottom of pan rather lightly with flour, then put meat on trivet in pan and place in oven until the flour is browned ; sufficient water is then added to cover bottom of pan, the oven is closed for about ten minutes, when the meat is basted with the liquid in pan and dredged with salt, pepper and flour ; this is repeated every fifteen minutes until roast is done. The claim is made that though the steam from the water and the salting of the meat both have a tendency to draw out the juices, by beginning thus early to dredge with flour a paste is formed over the meat which keeps in the juices and also enriches the roast. Whichever method is followed, be sure that the oven is hot when the meat is put in and the heat kept steady throughout. The meat-rack or trivet is a necessity no housekeeper should attempt to do without, and its cost is small. It keeps the meat from the bottom of pan and prevents scorching, or the soaking out of the juices when water is used. An excellent marinade for basting roast meats is made by chopping some fat bacon with a clove of garlic and sprig of parsley, adding salt, pepper, tablespoon vinegar, and four of oil ; beat up well, and baste the meat with it while roasting. The variation in roasted meats consists simply in the method oi preparing before putting in the oven.
Records on this page
Roast MeatMarinade for Basting Roast Meats